School: An Clochar, Cill Ruis

On this page

1. Bread

   

   Share Share Post

   

   You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.

   Wheat corn and oats were ground at Glynn's mill between two big flat stones like wheels with large holes in the middle. These were called mill querns and two of them are still to be seen outside Glynn's mill(Kilrush). The hand quern was only about the size of a barrow wheel. Stampy was the bread that was oftenest used. In Northern Ireland it was called "boxty bread". The reason for not baking enough wheat or oatmeal bread is that the people could not get so much wheat or oats at a time.

   Save Cancel

   Transcription guide »

   By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.

   Topics

   1. products
      1. food products (~3,601)
         1. bread (~2,063)

   Language

   English

   Collector

   Peggie O' Donnell

   Gender

   Female

   Address

   Kilrush, Co. Clare

2. Bread

   

   Share Share Post

   In making stampy, they would have a tin grater to scrape the potatoes. They would have the starch of the potatoes and mix flour with it. It is on a griddle they baked stampy. In kneeding the bread they used no milk in Lent but water instead. Only two or three

   (continues on next page)

   

   Transcribed by a member of our volunteer transcription project.

   History Edit